12 ounces fresh mushrooms,coarsely chopped
½ onion, coarsely chopped
1 medium to large zucchini, coarsely chopped
½ cup fat free sour cream
2 tablespoons capers
1 tablespoon dried or 3 tablespoons chopped fresh dill
Salt and pepper to taste
1 package Pillsbury
1 teaspoon salt
5 ounces water
2 cups flour
2 sticks + 5 tablespoons butter, cut in chunks
Heat oven to 350 degrees.
Equipment: Mini or regular muffin tins; round pastry cutters (5- and 3-inch for regular; 3- and 2-inch for mini).
Saute veggies until softened and onion is translucent; add capers. Set aside 10 to 15 minutes to cool; add sour cream and dill. Stir well.
Dough: Dissolve salt in water. Place flour in food processor; add butter. Pulse until large crumbs form and chunks of butter are about the size of peas. Add water and pulse for a few seconds until dough begins to come together in a ball. There will still be small chunks of butter. Turn dough onto a lightly floured surface; divide into 2 balls. Flatten them into disks; wrap in plastic wrap. Chill for a couple hours before rolling out. Assembly: Roll dough to about 1/8-inch thickness (same as for pie crust); cut larger rounds and press into muffin cups, with a little crust hanging over. Scoop in filling. Brush edge with egg wash; add smaller round. Crimp edges or press with tines of a fork to seal. Brush top with egg wash. Make a short slash in tops for steam to escape. Bake 30 to 45 minutes, until heated through and browning on top. Actual baking time will depend on your oven. 10 to 12 (2-inch) pies
30 cherry tomatoes (about 2 pints)
½ medium avocado, pitted, peeled, and cut up, more to taste
2 ounces cream cheese, softened
2 tablespoons homemade or purchased basil pesto
1 teaspoon lemon juice
Snipped fresh basil (optional)
Cut a thin slice from the top of each tomato. Cut a thin slice from bottoms of tomatoes if they won't stand upright. With a small spoon or small melon baller carefully hollow out tomatoes. Line a baking sheet with paper towels. Invert tomatoes on towels. Let stand 30 minutes to drain. Filling: In food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip. Place tomatoes, open sides up, on a serving platter. Pipe filling into tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers:
1 sheet puff pastry, thawed
1 tablespoon olive oil
¼ to ½ cup minced onion
1 clove garlic, minced
2 cups coarsely chopped artichoke hearts
10 ounces frozen chopped spinach, thawed, well-drained (I always chop it smaller)
8 ounces cream cheese
8 ounces fresh Parmesan, finely shredded
Heat oven to 400 degrees. In a medium sauté pan, heat olive oil over medium heat. Add onion and garlic; cook until fragrant, 1 minute. Add artichoke hearts and spinach. Stir in cream cheese. Roll out puff pastry a little to flatten it. Cut 2½-inch squares. Scoop 2 tablespoons filling in center of each square; fold in edges of puff pastry. Top each square with 1 tablespoon grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake until golden brown, 15 to 17 minutes. (purewow)
2 medium zucchini, shredded (4 cups)
½ teaspoon salt
2 tablespoons fine unseasoned dry bread crumbs
1 tablespoon olive oil
1½ cups chopped onion
2 medium garlic cloves, minced
1 cup low-fat cottage cheese
1 cup crumbled feta cheese
½ cup chopped green onions
½ cup chopped fresh mint
¼ teaspoon pepper
Place zucchini in colander set over bowl; toss with salt. Let stand 30 minutes. Rinse zucchini briefly under cold water. Place in clean kitchen towel or paper towels; squeeze out excess moisture. Meanwhile, heat oven to 375°F. Spray 9-inch deep-dish glass or ceramic pie pan with cooking spray. Sprinkle with bread crumbs, tilting pan to coat. Heat oil in large nonstick skillet over medium-high heat until hot. Cook onion 2 to 4 minutes or until softened, stirring frequently. Add zucchini and garlic; cook 4 to 5 minutes or until zucchini is tender, stirring frequently. Whisk eggs in large bowl until blended. Whisk in cottage cheese until blended. Stir in zucchini mixture and all remaining ingredients; pour into pie pan. Bake 45 to 50 minutes or until top is lightly browned and firm to the touch. Let stand 5 minutes before slicing. 4 servings This was okay, but in the future I will use spinach and omit the mint. apc
4 C. Dried Baby Butter or pinto beans soaked overnight
Brown Sugar- 1 C.
Bacon - 1#sliced into 1" pieces
Onion- 2 ea.- Med. Dice
Cider Vinegar- 1 C.
Dark Molasses - 3/4 C.
Dried Red Pepper- 1 tsp
Blk. Pepper- 1 tsp
Maple Syrup- 1/2 C.
Dijon Mustard- 2 tsp.
Rinse soaked beans and move to a pot. Cover with water and simmer until mostly soft -Drain beans while reserving 4 C. of liquid -Render bacon in brazing pan until nearly crispy. Add onion until soft. -Add cider, sugar,molasses, peppers, and salt to taste. -Combine - Add beans and reserved liquid. Cook uncovered in 350 oven for one hour or until nearly dry.
Spay a large skillet with cooking spray. Melt butter in skillet over medium heat. When pan is hot, add mushrooms and asparagus. Cook stirring occasionally until vegetables are tender (3-5 minutes). Season with salt, pepper and thyme.